This dish is packed with antioxidants and vitamins and will provide you with slow-releasing, sustainable energy.
Ingredients and Method
This dish is packed with antioxidants and vitamins and will provide you with slow-releasing, sustainable energy. By Vickie De Beer.
SERVES 4
Nutritional content per serving:
1 996kJ | 51g Carbohydrate | 17g Protein | 2.6g Fat | 12g Fibre
900 g medium vine tomatoes, halved
45 ml olive oil, plus extra for drizzling
45 ml balsamic vinegar, plus extra for drizzling
60 ml chopped fresh oregano
4 slices of rye bread, toasted
50 g mixed salad leaves
150 g fine beans, cooked for 2 minutes in boiling salted water
1 small red onion, finely sliced
200 g feta cheese, crumbled
60 ml pumpkin seeds, toasted
Salt and pepper to taste
Preheat the oven to 200ºC. Roast the tomatoes whole in the oven for 30 minutes, adding the balsamic vinegar and half of the oregano for the last 10 minutes. Place a slice of rye toast on each plate. Divide the leaves among them. Combine the tomatoes with beans and onions. Spoon over the leaves and top with the feta cheese, remaining oregano and pumpkin seeds. Drizzle with extra balsamic vinegar and olive oil.
